Making this slightly smoky bean stew is very easy: Just sauté vegetables: add water, ham hock and beans; then let everything simmer. Mixing in a garlic mayonnaise and bitter greens at the table provides additional flavor and depth. More Dishes with Beans

March 2011


Credit: © John Kernick

Recipe Summary

2 hrs
20 mins
Makes about 6 cups


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.

  • Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.

Make Ahead

The stew can be refrigerated for up to 3 days.